- MEP Components
- 12 xxl scallop
- Satays sauce
- Tomato ketchup brown butter
- Basil oil
- 4x Oyster leave
- Bronze fennel
- Spiced tomato ketchup
- 150g x Butter
- 150g x Tomato ketchup
- 8g x cumin seeds (Toasted, then crushed fine)
- Satay sauce
- 1 shallot chopped
- ½ chilli (plus seeds) chopped
- 50g fresh ginger chopped
- 2 garlic cloves chopped
- 20ml sunflower oil
- 70g soy
- 175 ml coconut milk
- 20g brown sugar
- 150g panda peanut butter
- 50g water
- Basil oil
- 4 bunches basil blanched and refreshed in ice water
- 200g sunflower oil
Hand dived scallops, peanut sauce, ketchup brown butter
Mike Tweedie
16th July 2019
Hand dived scallops, peanut sauce, ketchup brown butter
On the Menu at The Oak Room at Adare Manor
Ingredients
Method
For the spiced tomato ketchup
Take the butter past beurre noisette 157oc
Pass the burnt butter into the chopped cumin and ketchup.
Leave to gently cook out for 30 minutes
For the satay sauce
Sweet shallot, chill, ginger, garlic, in sunflower oil
Add soy reduce to nothing add everything else then blend pass and season
For the basil oil Blend on full speed in Thermomix , for 4 mins then pass through muslin cloth and freeze till needed
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